Bowes and Church's Food Values of Portions Commonly Used

ISBN-10: 0781781345

ISBN-13: 9780781781343

Edition: 19th 2009 (Revised)

Authors: Jean A. T. Pennington, Judith Spungen, Judith Spungen, Judith Spungen, Jean A. Thompson Pennington

List price: $81.99
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This classic guide to nutrition has helped put the "balance" in balanced diets since 1937! Now completely updated for the Nineteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply-listing more than 8,500 common foods-and contains data on the nutritional content of foods, organized by food groups.
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Book details

List price: $81.99
Edition: 19th
Copyright year: 2009
Publisher: Lippincott Williams & Wilkins
Publication date: 8/24/2009
Binding: Comb Bound 
Pages: 480
Size: 9.25" wide x 10.75" long x 1.25" tall
Weight: 2.816
Language: English

Preface to the First Edition
Preface to the Nineteenth Edition
Features of the Nineteenth Edition
Dietary Reference Intakes (DRIs)
Macronutrients: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)
Amino Acids: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)
Vitamins: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)
Vitamins: Estimated Average Requirements (EARs)
Vitamins: Tolerable Upper Intake Levels (ULs)
Elements: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)
Elements: Estimates Average Requirements (EARs)
Elements: Tolerable Upper Intake Levels (ULs)
Electrolytes and Water: Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs)
Estimated Energy Requirements (EERs) for Men and Women 30 Years of Age
Acceptable Macronutrient Distribution Ranges
Daily Values (DVs) for Nutrition Labeling
Food Component Definitions
Amino Acids and Pathways of Utilization
Abbreviations and Symbols
Reference Codes
Heat, Weight, and Volume Conversions
Gram-Ounce Equivalents
Main Database For The Composition Of Foods
Cereals and Grains, Cooked
Cereals, Ready-To-Eat
Cheese, Cheese Products, and Cheese Substitutes
Creams and Creamers (Cream Substitutes)
Eggs, Egg Dishes, and Egg Substitutes
Entrees and Meals
Fast Foods and Restaurant Foods
Fats, Oils, Shortenings, and Spreads
Fish and Seafood
Flour, Meals, and Grain Fractions
Fruit and Vegetable Juices and Juice Drinks
Grain- and Vegetable-Based Snack Foods
Grain Products
Infant, Junior, and Toddler Foods
Meats, Luncheon and Snack
Meat Substitutes, Tofu, and Related Soy Products
Milks, Milk Beverages, and Yogurt
Nuts and Seeds
Salad Dressings
Sauces, Gravies, and Condiments
Spices, Herbs, and Flavorings
Sugars, Syrups, and Other Sweeteners
Vegetables and Vegetable Dishes
Miscellaneous Food Ingredients
Special Dietary Foods
Supplementary Databases For The Composition Of Foods
Alcohol, Ethyl (Ethanol)
Amines: Histamine
Amino Acids
Caffeine and Theobromine
Carotenoids: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene
Coenzyme Q (Ubiquinone)
Dietary Fiber Components: Lignin and Pectin
Fatty Acids: Omega-3 Fatty Acids
Trans Fatty Acids
Flavonoids: Anthocyanins
Flavan-3-ols: Catechins
Flavan-3-ols: Theaflavins and Thearubigins
Flavones (Apigenin and Luteolin)
Proanthocyanidins (polymers of flavan-3-ols)
Isoflavones (Daidzein, Genistein, and Glycitein)
Coumesterol, Formononetin, and Biochanin A
Minerals: Fluoride
Plant Acids: Oxalic Acid
Phytic Acid
Salicylic Acid Plant Sterols: Phytosterols
Beta-Sitosterol, Stigmasterol, and Campesterol
Index of Food Names
Abbreviated Table of Contents
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